Sour Cream Rhubarb Cake
A sweet and tangy rhubarb cake with a crunchy nut topping and creamy sour cream, perfect for spring gatherings or dessert tables craving a fruity treat.
Ingredients
Instructions
- Mix white sugar, melted margarine, chopped nuts, and cinnamon; set aside.
- Cream together brown sugar, shortening, and egg until smooth.
- Stir together all-purpose flour, baking soda, and salt.
- Add the dry ingredients to the creamed mixture, alternating with sour cream, mixing well after each addition.
- Gently fold in the chopped rhubarb.
- Pour the batter into a greased and floured 13 x 9-inch pan.
- Sprinkle the reserved topping mixture evenly over the batter.
- Bake at 350°F (175°C) for 45 to 50 minutes or until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a richer flavor, consider substituting half of the white sugar with brown sugar. Chopped almonds or walnuts work well as nut options, and if you don't have sour cream, Greek yogurt can be a great alternative. Make sure the rhubarb is fresh and not overly tart, as this can affect the overall sweetness of the cake.
Serving Suggestions
This cake is delightful on its own, but you can serve it with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence. It pairs beautifully with a cup of coffee or tea, making it a perfect afternoon treat. For a complete meal, consider serving alongside a fresh salad or a light soup.
Storage & Reheating
Store any leftover Sour Cream Rhubarb Cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate it for up to a week. To reheat, place individual slices in the microwave for about 20-30 seconds or warm in an oven at 350°F (175°C) for 10-15 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Sour Cream Rhubarb Cake contains roughly 408 calories, with 6g protein, 84g carbohydrates, and 6g fat. It is a good source of iron (13% of the Daily Value), protein (12% of the Daily Value), and calcium (11% of the Daily Value). Note that it is relatively high in sodium, at 650mg per serving (28% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen rhubarb instead of fresh?
Yes, you can use frozen rhubarb in this recipe. Just ensure to thaw and drain any excess moisture before adding it to the batter to prevent the cake from becoming too soggy.
What can I substitute for margarine?
You can substitute margarine with butter or coconut oil for a richer flavor. If you're looking for a dairy-free option, a plant-based butter alternative will work well too.
Is there a way to make this cake gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free flour blend that contains xanthan gum. Ensure that all other ingredients are also gluten-free to maintain the integrity of the recipe.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).